Vol-au-vents with smoked salmon

Ingredients:

• 1 sheet (250g) frozen puff pastry, thawed
• 1 large egg, beaten
• 2 tablespoons white wine vinegar
• 3 sun-dried tomatoes (not in oil)
• 1 cucumber or a quarter of an English cucumber
• 220 g of cream cheese, room temperature
• 2 tbsp finely chopped chives
• 60 gr. smoked salmon
• 0.5 tsp black sesame seeds
• Special equipment: 4cm and 2cm round cookie cutters (or the round end of a piping bag nozzle); a piping bag or a zip-lock bag

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
2. Unroll the dough and use a 4 cm round cookie cutter to cut out circles (you should have about 40). Place them on the prepared baking sheet, spacing them at least 2.5 cm apart. Using a 2 cm cutter, make a mark in the center of each circle, without cutting all the way through. Lightly brush each circle with egg wash.
3. Invert another rimmed baking sheet onto the dough circles and bake for 5 minutes. This will ensure even rise. Remove the top baking sheet and continue baking until golden brown, another 8-10 minutes.
4. Let the puff pastries cool completely on the baking sheet, then use the handle of a wooden spoon to carefully poke a hole in the middle of each puff pastry. Puff pastries can be stored at room temperature in an airtight container for 1 day or frozen for up to 1 month..
5. Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Set aside 1 teaspoon of vinegar and finely chop the tomatoes. Finely chop the cucumber and squeeze out any excess water. In a medium bowl, use a fork to combine the tomatoes, reserved vinegar, shredded cucumber, cream cheese, green onions, and 1/4 teaspoon of salt until smooth.
6. Transfer the cream cheese filling to a pastry bag or a zip-lock plastic bag (cut off the tip). The filling can be stored in the refrigerator for 1 day..
7. Tear or cut the salmon into 40 small pieces and roll each into a rose shape. Spoon a small amount of filling into each layer. Top with a piece of salmon and sprinkle with sesame seeds. Salmon puff pastries can be stored in the refrigerator for up to 2 hours..